Meal Ideas 23 August 2019

Friday Night is Pizza Night

Just look at that Cheese and Sausage Tomato Pie. Sizzling sausage, melting mellow cheeses, tangy tomato and crispy, crunchy crust. Homemade pizza: the perfect way to end the work and school week.

Making your own pizza dough is a snap. Flour, yeast, water and oil mix together quickly. The dough rests for 10 minutes then you’re ready to roll.

Make individual pizzas like My Own Pizza with similar savory toppings. Try hearty Sausage-Pepper Calzones, and instead of leftover pizza, go for easy-to-make Sausage Breakfast Pizza, hot from the oven.

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Sausage-Pepper Calzones

Yield: 6 calzones

Dough:

  • 2-2 1/4             cups Pillsbury Best All-Purpose Flour, divided
  • 1/4       cup cornmeal
  • 1          envelope Fleischmann’s RapidRise Yeast
  • 3/4       teaspoon salt
  • 1          cup hot water (120-130 F)
  • 1          tablespoon olive oil

Sausage-Pepper Filling:

  • 1          package Jimmy Dean Fresh Sausage
  • 1 1/2    cups sliced bell pepper
  • 1          medium onion, sliced
  • 2          cloves garlic, minced
  • 1 1/2    cups shredded Wisconsin mozzarella cheese
  • 1          cup shredded Wisconsin provolone cheese
  • olive oil
  • 1          teaspoon crushed red pepper (optional)
  1. To make dough: In large bowl, combine 1 cup flour, cornmeal, undissolved yeast and salt. Stir water and oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
  2. Heat oven to 400° F.
  3. To make Sausage-Pepper Filling: In skillet, cook sausage over medium-high heat until browned, stirring to crumble. Add bell pepper, onion and garlic; cook until tender, about 5-10 minutes, stirring frequently. Let cool. Stir in cheeses.
  4.  Divide dough into six equal pieces; roll each into 8-inch circle. Place about 1 cup Sausage-Pepper Filling on one half of each circle; moisten edges.
  5. Fold dough over filling; press with tines of fork to seal. Place on greased baking sheet. With sharp knife, make three 1-inch slits across top of each calzone. Brush top with olive oil. If desired, sprinkle with crushed red pepper.
  6. Bake 20-25 minutes, or until done. Serve warm.

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My Own Pizza

Yield: 16 individual pizzas

Dough:

  • 5 1/2-6             cups Pillsbury Best All-Purpose Flour, divided
  • 2          envelopes Fleischmann’s RapidRise Yeast
  • 1 1/2    teaspoons salt
  • 2          cups hot water (120-130 F)
  • 1/4       cup olive oil
  • 1 1/2    cups prepared pizza sauce
  • 1          package Jimmy Dean Fresh Sausage, cooked, crumbled and drained
  • sliced olives
  • tomatoes
  • peppers
  • 1          cup shredded Wisconsin mozzarella cheese
  • 1          cup shredded Wisconsin cheddar cheese
  1. In large bowl, combine 2 cups flour, undissolved yeast and salt. Gradually stir water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
  2. Heat oven to 400° F.
  3. On lightly floured surface, divide dough into 16 pieces. Form into smooth balls; roll into 7-inch circles. Place on greased baking sheets. Top with pizza sauce, sausage and vegetables.
  4. Sprinkle with cheeses.
  5. Bake 20-25 minutes or until golden. Serve warm.

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Cheese and Sausage Tomato Pie

Yield: 1 (12-inch) pizza

Dough:

  • 2 1/2-3             cups Pillsbury Best All-Purpose Flour, divided
  • 1          tablespoon sugar
  • 1          envelope Fleischmann’s RapidRise Yeast
  • 1 1/2    teaspoons salt
  • 1          cup hot water (120-130 F)
  • 3          tablespoons peanut oil, divided
  • 1          package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
  • 1 1/2    cups shredded Wisconsin mozzarella cheese
  • 1/2       cup shredded Wisconsin cheddar cheese
  • 1/2       cup shredded Wisconsin parmesan cheese
  • tomatoes (optional)
  • peppers (optional)
  • mushrooms (optional)
  • 1 1/4    cups prepared pizza sauce
  1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture.
  2. Using electric mixer, beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
  3. Heat oven to 450° F.
  4. Roll dough into 12-inch circle; place on greased 12-inch pizza pan or baking sheet. Form standing rim by pinching edges of dough; prick dough randomly with fork. Let rest 10 minutes. Bake 5 minutes. Remove from pan; place on wire cooling rack.
  5. Brush crust surface with remaining peanut oil; spread pizza sauce evenly on crust. Sprinkle with sausage; top with cheeses; add toppings as desired. Bake 10 minutes, or until crust is golden. Cut into wedges and serve immediately.

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Sausage Breakfast Pizza

Yield: 1 (12-inch) pizza

Dough:

  • 2 1/2-3             cups Pillsbury Best All-Purpose Flour, divided
  • 1          tablespoon sugar
  • 1          envelope Fleischmann’s RapidRise Yeast
  • 1 1/2    teaspoons salt
  • 1          cup hot water (120-130 F)
  • 3          tablespoons peanut oil, divided
  • 1          package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
  • 1          cup frozen hash brown potatoes, thawed
  • 1          small bell pepper, seeded and diced
  • 1          cup shredded Wisconsin sharp cheddar cheese
  • 2          eggs, beaten
  • 1          tablespoon milk
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 2          tablespoons shredded Wisconsin parmesan cheese
  1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture.
  2. Using electric mixer, beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
  3. Heat oven to 450° F.
  4. Roll dough to 12-inch circle; place on greased 12-inch pizza pan or baking sheet. Form standing rim by pinching edges of dough; prick dough randomly with fork. Let rest 10 minutes. Bake 5 minutes. Remove from pan; place on wire cooling rack.
  5. Reset oven to 375° F. Return cooled crust to 12-inch pizza pan or baking sheet. Sprinkle sausage, potatoes, bell pepper and cheese over crust.
  6. In bowl, combine eggs, milk and seasonings; pour evenly over top.
  7. Bake 25-30 minutes, or until eggs are set.
  8. Sprinkle with cheese and serve.

 

Photos courtesy of Getty Images

Videos 13 August 2019

Biscuit-Sausage Mushroom Casserole

When you need a breakfast to feed a large group, this Biscuit-Sausage Mushroom Casserole is a perfect option. The savory aromas of sausage and bacon are almost sure to have your guests standing in line with a plate and fork in hand.

For more breakfast recipes, visit Culinary.net.

Watch video to see how to make this recipe!


 Biscuit-Sausage Mushroom Casserole

  • 1          package (16 ounces) pork sausage
  • 1          package (12 ounces) bacon, chopped
  • 8          tablespoons butter, divided
  • 1/2       cup flour
  • 4          cups milk
  • 1          package (8 ounces) mushrooms, sliced
  • 12        eggs
  • 1          can (5 ounces) evaporated milk
  • 1/2       teaspoon salt
  • nonstick cooking spray
  • 1          can (12 ounces) flaky biscuits
  1. In pan over medium-high heat, cook pork sausage until thoroughly cooked, stirring frequently. Remove from heat and drain sausage. Set aside.
  2. Chop bacon into small pieces. In separate pan over medium-high heat, cook bacon until thoroughly cooked. Remove from heat and drain bacon. Set aside.
  3. In saucepan over medium heat, melt 6 tablespoons butter. Add flour; whisk until smooth. Cook on low heat 1 minute, stirring constantly. Gradually stir in milk. Cook until bubbly and thickened. Add sausage, bacon and mushrooms; mix well. Set aside.
  4. In large bowl, combine eggs, evaporated milk and salt. Using whisk, beat until blended.
  5. In saucepan over medium heat, melt remaining butter. Add egg mixture; cook until firm but moist, stirring occasionally.
  6. Heat oven to 350° F.
  7. Spray 13-by-9-inch baking dish with nonstick cooking spray.
  8. Spoon half the egg mixture into bottom of baking dish. Top with half the gravy mixture. Repeat layers.
  9. Separate biscuit dough and cut into quarters. Top sauce with biscuit quarters, points facing up.
  10. Bake 20-25 minutes, or until mixture is heated and biscuits are golden brown.

See more videos!

Breakfast & Brunch 09 August 2019

Head Back to School with a Balanced Breakfast

(Family Features) With each school morning comes the importance of getting children up, ready and out the door for a day of learning and adventure. To help your little learner truly make the most of each lesson, a nutritious breakfast can be just the right way to get the morning started.

By beginning the morning routine with a protein-packed meal, such as these Egg and Sausage Muffins, you’re ensuring that important nutrients fill your child’s tummy before math, science and reading fill his or her brain.

Plus, families can help children in need by incorporating participating Gwaltney items in their homemade breakfasts. Through Sept. 15, a portion of proceeds will benefit the Roc Solid Foundation, which works to build hope for children battling cancer by offering opportunities for them to do what they do best as kids – play – through initiatives such as building custom playsets.

“We’re all about family, food, fun and giving back to the community, which is why we believe our partnership with Roc Solid is a perfect fit,” said Erin Thacker, Gwaltney associate brand manager. “We believe that children and their families should have the opportunity to truly enjoy life. If we can help take their minds off their challenges for a few moments, it is all worth it.”

Visit gwaltneyfoods.com for details and additional busy morning breakfast ideas.

Egg and Sausage Muffins

Prep time: 10 minutes
Servings: 4

  • 1/2       pound Gwaltney Sausage
  • 8          eggs
  • 1          cup cheddar cheese
  • salt, to taste
  • pepper, to taste
  • 1/2       bell pepper (optional)
  1. Heat oven to 350° F.
  2. In skillet, brown and drain sausage.
  3. In bowl, beat eggs. Add sausage, cheese, salt, pepper and bell pepper, if desired. Mix and pour into greased muffin pan until two-thirds full.
  4. Bake 30 minutes. Insert toothpick in center to check for doneness.

Photo courtesy of Getty Images

Source: Gwaltney

Breakfast & Brunch 28 March 2019

A Savory Springtime Brunch

(Family Features) Warm breezes, blooming flowers, pretty pastels - when spring is in the air, there's plenty of reason to celebrate. It's the perfect time to bring family and friends together for a welcoming brunch.

When planning your menu, be sure to have plenty of savory dishes on hand to satisfy your guests. And rest easy, you don't have to spend hours in the kitchen to prepare your feast. Using ingredients already full of flavor, such as Johnsonville Breakfast Sausage, lets you create memorable brunch dishes without a lot of work.

These recipes are simple yet satisfying - and leave you plenty of time to enjoy the company gathered around your table.

For more savory brunch recipes, visit www.johnsonville.com.

Amazing Muffin Cups

Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 12 servings

  • 3 cups refrigerated shredded hash browns
  • 3 tablespoons melted butter
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 links Johnsonville Original
  • Breakfast Sausage
  • 6 eggs
  • 2 cups (8 ounces) shredded 4-cheese
  • Mexican blend cheese
  • 1/4 cup chopped red bell pepper
  • Chopped fresh chives or green onions, for garnish
  1. Place 12 paper liners in a muffin pan; spray liners with cooking spray.
  2. In bowl, combine hash browns, butter, salt and pepper. Press hash brown mixture into the bottom and up the sides of the muffin cups.
    Bake at 400°F for 12 minutes or until lightly browned.
  3. Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage between muffin cups.
  4. Combine eggs, cheese and bell pepper. Pour over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set.

Sunrise Breakfast Casserole

Prep Time: 30 minutes
Bake Time: 70 minutes
Yield: 12 to 15 servings

  • 2 packages (12 ounces each) Johnsonville Breakfast Sausage Links
  • 9 eggs
  • 3 cups milk
  • 1 1/2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 packages (20 ounces each) refrigerated shredded hash browns
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/2 cup diced sweet red pepper
  • 1/3 cup thinly sliced green onions
  • 2 cups salsa or picante sauce, optional
  1. Place sausage on a 15 x 10 x 1-inch baking pan. Bake at 375°F for 15 to 20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-inch coins.
  2. In large bowl, combine eggs, milk, mustard, salt and pepper. Add hash browns, sausage, cheese, sweet red pepper and green onions; mix well. Pour into a greased 13 x 9 x 2-inch baking dish. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 65 to 70 minutes or until set and golden brown.
    Let stand 10 minutes before serving.
  4. Serve with salsa or picante sauce if desired.

Blue Ribbon Skillet

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 3 servings

  • 7 links Johnsonville Original Breakfast Sausage
  • 3 tablespoons canola oil
  • 4 cups refrigerated shredded hash browns
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped orange bell pepper
  • 1 jalapeño pepper, seeded and chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded 4-cheese Mexican blend cheese
  1. In large skillet, cook sausage per package directions. Cut links into 1-inch pieces and set aside.
  2. In the same skillet, heat oil over medium-high heat. Add hash browns, onion, green and orange peppers, jalapeños, salt and pepper. Cook for about 10 minutes until hash browns are lightly browned and tender, turning occasionally.
  3. Return sausage to skillet and sprinkle with cheese. Cover skillet for 2 minutes until cheese is melted.

Option: This recipe can be doubled to make a "2-Skillet Breakfast." Cook sausage in one skillet and hash browns, onion and peppers in another skillet.

Easy Sausage Roll-Ups

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 16 roll-ups

  • 1 package (12 ounces) Johnsonville Breakfast Sausage Links
  • 2 containers refrigerated crescent rolls (16 rolls total)
  • 1/2 teaspoon cinnamon
  • 2 tablespoons sugar
  1. Prepare sausage according to package directions. Drain and set aside.
  2. Unroll crescent roll dough according to directions on package. Place one cooked sausage onto one end of a dough triangle. Roll dough around sausage according to directions on dough package and place on jelly-roll pan with the seam side down. Repeat with remaining sausage and dough. (You will have 2 extra rolls. Bake and enjoy with jam.)
  3. Mix cinnamon and sugar together and sprinkle evenly over roll-ups. Bake according to directions on dough package. Serve hot.

Suggestion: Serve with warm maple syrup, honey or your favorite preserves for dipping.

Sausage Mushroom Quiche

Yield: 8 servings

  • 1 package (12 ounces) Johnsonville Original Breakfast Sausage Patties
  • 1 1/2 cups sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 1 package (3 ounces) cream cheese, softened
  • 4 eggs
  • 1/3 cup half-and-half cream
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash ground nutmeg
  • 1 pastry shell (9 inches), baked
  1. In skillet, cook sausage over medium-high heat for 3 minutes, chopping into small pieces. Add mushrooms, onion and peppers. Cook and stir 5 minutes longer or until sausage is no longer pink and the vegetables are tender; drain well and set aside.
  2. In mixing bowl, beat cream cheese until smooth. Gradually beat in eggs and cream.
  3. Stir in cheeses, salt, pepper, nutmeg and sausage mixture. Pour into baked pastry shell. Bake, uncovered, at 350°F for 40 to 45 minutes or until a knife inserted near center comes out clean. If necessary, cover edges of crust with foil to prevent over-browning. Let stand 10 minutes before serving.

Source: Johnsonville

Meal Ideas 14 March 2019

Quick Dinner Tips

(Family Features) When your family is short on time, there's no need to shortchange them when it comes to a wholesome dinner. The key to getting dinner on the table in 30 minutes or less is to plan ahead. Here are some tips to help you do just that.

* Make a Menu. Planning your meals for the week is the best way to save time and money. Stock up on quick dinner recipes, then stock up on the ingredients you need to make them. The two recipes here bring Bob Evans Food Products' farm-fresh taste to the family table in no time.

* Plan Your Leftovers. Instead of wondering what to do with the leftovers from Monday's meal - or worse, just throwing it out - plan your menu to turn one night's leftovers into another night's dinner. Leftover rotisserie chicken can turn into spicy quesadillas. Extra meatballs can morph into meatball grinders.

* Cut Down Prep Time. Take advantage of prepared foods in your grocery store. Pre-cut veggies, pre-washed bagged salads, pre-made pizza crusts, even Bob Evans Refrigerated Mashed Potatoes - they can all come in handy and save you time. Also, think about making double batches of food - one lasagna to serve now, one to freeze for later. Roasting two chickens tonight doesn't take that much longer than one and saves you from having to do it twice.

For more fast, family-friendly recipes, visit www.bobevans.com.

Sloppy Joes

Prep time: 5 minutes
Cook time: 20 minutes
Makes 4 servings

  • 1 pound Bob Evans Original Recipe Roll Sausage
  • 1 medium onion, chopped (optional)
  • 1/2 cup chopped green bell pepper (optional)
  • 1 1.3 ounce envelope Sloppy Joe seasoning mix
  • 1 6-ounce can tomato paste
  • 1 1/4 cups water
  • 8 sandwich buns, split and toasted
  1. In large saucepan, over medium heat crumble and cook sausage, onion and pepper until sausage is browned. Stir in seasoning mix, tomato paste and water. Bring to a boil, reduce heat to low and simmer 10 minutes. Serve on buns.

Speedy Spaghetti

Prep time: 10 minutes
Cook time: 10 minutes
Makes 4 servings

  • 1 pound Bob Evans Original Recipe Roll Sausage
  • 1 28-ounce jar of your favorite pasta sauce
  • 1 8-ounce (minimum) package of your favorite pasta
  1. In a skillet, crumble and brown sausage over medium heat until cooked. Stir in your favorite pasta sauce and heat until warm. Cook pasta according to package directions. Serve sauce over pasta.

Source: Bob Evans Foods

Holiday 01 November 2018

Holiday Inspiration for Every Occasion

(Family Features) The holiday season is full of opportunities to eat, drink and gather around the table with the ones you love. Whether it's a family dinner, office potluck or neighborhood brunch, good food is a cornerstone of nearly every great holiday celebration.

From hosting guests to kids returning home on winter break, the holiday season can require more planning than usual. Ensure you're prepared this year with a savory centerpiece staple like Smithfield Spiral Sliced Ham or a crowd-pleasing favorite like Bacon French Toast Bake, giving you more time to soak in the best parts of the season.

To keep the holiday season fresh and exciting, consider putting a twist on a classic, like adding sausage to a traditional side dish like Sausage and Ciabatta Stuffing. Available as links, patties and rolls, Smithfield's line of Fresh Breakfast Sausage is made using premium, high-quality pork to provide big flavor that can be enjoyed any time of day.

For more recipes and tips that can help make your holiday soiree a breeze, visit Smithfield.com/HolidayHub.


Bacon French Toast Bake

  • 1 small loaf challah or brioche bread, cut into 1/2-inch-thick slices
  • nonstick cooking spray
  • 6 large eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup grated Gruyere cheese
  • 1/3 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 4 slices Smithfield Bacon, cooked and chopped
  • 1/4 cup grated Swiss cheese
  • 1/2 cup blackberries
  • 1 teaspoon powdered sugar, for dusting
  1. Leave bread slices out, at room temperature, at least 3 hours, or until slightly stale.
  2. Generously coat 9-inch baking dish with nonstick cooking spray. Arrange bread, slightly overlapping.
  3. In large bowl, whisk eggs, heavy cream, milk, Gruyere cheese, maple syrup and cinnamon. Add chopped bacon, saving 2 tablespoons for later. Pour over bread in baking dish. With hands, press down on bread to submerge.
  4. Cover baking dish with plastic wrap. Refrigerate at least 5 hours, or overnight.
  5. Heat oven to 375 F. Remove plastic. Sprinkle remaining bacon and Swiss cheese over top of bread mixture.
  6. Bake 45-50 minutes, or until golden brown and set.
  7. Top with blackberries and dust with powdered sugar before serving.

Sausage and Ciabatta Stuffing

  • 1 large loaf ciabatta bread, cut into 1-inch cubes
  • 4 tablespoons unsalted butter, divided
  • 1 pound Smithfield Fresh Sausage Roll
  • 1 cup carrots, diced
  • 1 1/2 cups onion, diced
  • 2 cups celery, diced
  • 2 cups chicken broth
  • 1/3 cup olive oil
  • 2 tablespoons chopped parsley, plus additional for garnish
  • 2 tablespoons chopped rosemary
  • salt, to taste
  • freshly ground black pepper, to taste
  1. Heat oven to 325 F.
  2. Bake ciabatta bread cubes until lightly toasted, about 15 minutes. Set aside. Increase oven temperature to 375 F.
  3. In skillet over medium-high heat, melt 1 tablespoon butter.
  4. Cook sausage, breaking meat into medium pieces, until browned, about 8-10 minutes. Transfer sausage to large bowl; set aside.
  5. Add remaining butter to skillet; cook carrots, onions and celery until soft, 5-7 minutes, and transfer to bowl with sausage.
  6. In large bowl, mix bread cubes, chicken broth, olive oil, parsley, rosemary and salt and pepper, to taste. Add vegetable and sausage mixture to bread cubes mixture and combine.
  7. Spread evenly in greased 9-by-13-inch baking dish. Bake until golden brown and bread is slightly crisp on top, 30-35 minutes.
  8. Garnish with additional parsley before serving.

Tip: Recipe can be made one day before and refrigerated overnight.

Source: Smithfield

Meal Ideas 19 February 2019

Savor the Season

(Family Features) Spice things up this season with some uniquely delicious recipe options that are perfect for most any meal occasion.

Serve Beet, Feta and Walnut Scones for brunch or as an accompaniment to soups or salads. Starting with Aunt Nellie’s Pickled Beets cuts time and adds flavor.

Quick Sausage and German Potato Salad Skillet is on the lunch or dinner table in 20 minutes thanks to pre-cooked sausages and a can of heat-and-eat READ German Potato Salad.

Sides are easy, too. A jar of Aunt Nellie’s Glazed Small Sliced Carrots is the main ingredient in this quick-to-assemble Spicy Carrot-Sweet Potato Casserole. If roasted vegetables are more your style, try Thyme-Scented Roasted Vegetables, accented with sweet, tangy pickled beets.

For more seasonal recipes, visit AuntNellies.com and READsalads.com.

Thyme-Scented Roasted Vegetables and Beets

Servings: 4
Prep time: 20 minutes
Cook time: 30 minutes

  • 1          jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained, halved
  • 1/2       pound baby carrots
  • 1          medium onion, cut through core into 1/2-inch wedges
  • 8          ounces shallots, peeled, halved if large
  • 1          tablespoon olive oil
  • 1          teaspoon dried thyme leaves
  • 1/2       teaspoon salt
  • 1/4       teaspoon freshly ground black pepper
  • 1          clove garlic, minced
  1. Heat oven to 400°F.
  2. Line 15-by-10-inch jelly roll pan with aluminum foil. Add beets, carrots, onion and shallots. Drizzle with oil; sprinkle with thyme, salt and pepper; toss to coat.
  3. Roast, uncovered, 15 minutes. Add garlic to vegetables; toss well. Return to oven and continue roasting 15 minutes, or until vegetables are tender and lightly browned.

Note: 1 tablespoon chopped fresh thyme may be substituted for dried thyme leaves.

Spicy Carrot-Sweet Potato Casserole

Servings: 6
Prep time: 10 minutes
Cook time: 30 minutes

  • 1          jar (15.5 ounces) Aunt Nellie’s Glazed Small Sliced Carrots
  • 1/4       cup orange juice
  • 1          teaspoon ground cinnamon
  • 1/2       teaspoon ground ginger
  • 1/2       teaspoon grated orange peel
  • 1          cup cooked sweet potato pieces (about 2 inches each)
  • 1/4       cup coarsely chopped pecans
  1. Heat oven to 350°F. In large bowl, gently stir together carrots with jarred liquid, orange juice, cinnamon, ginger and orange peel.
  2. Spray 1 1/2- to 2-quart baking dish with nonstick cooking spray. Arrange sweet potatoes in dish. Pour carrot mixture over potatoes. Sprinkle with pecans.
  3. Bake 30 minutes, or until bubbling and heated through. Allow to stand 5-10 minutes before serving.

Note: 1/2 cup chopped apples can be added to carrot mixture.

Beet, Feta and Walnut Scones

Servings: 8
Prep time: 25 minutes
Cook time: 20 minutes

  • 1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 2          cups all-purpose flour
  • 1          tablespoon baking powder
  • 1/2       teaspoon salt
  • 1/2       teaspoon ground black pepper
  • 1/2       cup milk (2 percent or skim)
  • 1/3       cup olive oil
  • 1          egg, beaten
  • 1/4       cup thinly sliced green onion
  • 1          tablespoon chopped fresh rosemary
  • 1          small clove garlic, minced
  • 2/3       cup crumbled feta cheese (not fat-free)
  • 1/2       cup coarsely chopped toasted walnuts
  • 8          rosemary sprigs
  1. Heat oven to 400°F.
  2. Drain beets well. Chop coarsely; set aside on paper towels.
  3. In large bowl, whisk together flour, baking powder, salt and pepper.
  4. In small bowl, whisk together milk, oil and egg. Stir in onion, rosemary and garlic. Add milk mixture to flour mixture. Stir to combine. Gently stir in feta and walnuts, just until combined, then add beets and stir gently to combine.
  5. Turn out onto lightly floured surface. Knead dough three to four times to smooth. Pat into 9-inch round on ungreased baking sheet. Cut into 8 triangles; do not separate. Lightly press rosemary sprigs into each scone.
  6. Bake 20 minutes, or until light golden-brown. Cool on baking sheet; set on wire rack. Serve warm or at room temperature.

Quick Sausage and German Potato Salad Skillet

Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes

  • 2          teaspoons olive or vegetable oil
  • 1          medium red or yellow onion, cut into 1/2-inch thick wedges
  • 1          cup chopped red bell pepper
  • 3/4       pound pre-cooked smoked chicken or turkey sausage links
  • 1          can (15 ounces) READ German Potato Salad
  • 1/4       teaspoon cracked black pepper
  • chopped parsley (optional)
  1. In large skillet, heat oil over medium heat. Add onion and bell pepper. Cook and stir 1 minute. Add sausages; continue cooking 5 minutes until browned and heated through, turning occasionally. Remove sausages from skillet.
  2. Add potato salad and black pepper to skillet. Stir to combine with onion mixture. Return sausages to skillet. Cook 2-3 minutes until heated through. Sprinkle with parsley, if desired.

Source: Seneca Foods

Meal Ideas 19 February 2019

A Winning Strategy

Sensible tips for healthy eating

(Family Features) With so many social events that revolve around food, it’s not easy to get a fresh start on making healthy food choices. However, with a little thought and planning, you can prevent taking your body on a roller coaster ride – without having to choose between food deprivation and satisfaction.

“Whether you are hosting an event or attending someone else’s celebration, planning ahead can help you stay on track,” said Mitzi Dulan, a registered dietitian and nationally recognized nutrition and wellness expert. “Having quick and simple strategies and recipes on hand makes it easy to eat well and keep you feeling great.”

Put a winning plan in place to take a new look at your approach to eating smart with these tips from Dulan, who is the team nutritionist for the World Series champion Kansas City Royals.

Don’t skip meals.
Although skipping breakfast may seem like a good way to cut calories, it’s a plan that can actually backfire, making you hungrier as the day wears on, and more likely to overeat or sneak unhealthy snacks. Start each day with a well-rounded breakfast to fuel your body. Apply a similar approach to events later in the day, as well. You may be tempted to skip a meal so you can enjoy the treats at a party, but chances are you’ll end up overdoing it with high-calorie indulgences, so make sure you fuel up ahead of time.

Love what you eat.
Be mindful of the food you eat and make every bite count. Enjoying each delicious taste will make it easier to stick to a sensible eating plan. For the foods you do love, look for ways to make them better – better for you, that is. For example, if pizza is your weak spot, substitute a lower-calorie crust, such as Flatout Flatbread. Then choose toppings wisely to amp up the flavor while managing added fat and calories.

Eat smaller portions.
When you simply must indulge, you may be surprised to hear “go ahead,” but to do so in moderation. One clever way to keep your portions small: use a tablespoon, not a serving spoon to dish out portions. Then eat slowly so your body has time to tell your brain you’re full.

Get your fill in healthy ways.
Overeating often comes down to a very basic cause: hunger. Becoming more conscious of how you answer your hunger will help you stay on track. Drinking water before and during events will help to fill you up so you are less likely to consume excess calories. Snacking throughout the day can also help keep hunger at bay; several small, healthy snacks, such as a handful of nuts or trail mix, can help keep you feeling full. Also, remember to stop eating when you feel satisfied, but before you feel full.

To find a Flatout Flatbread retailer near you, visit FlatoutFinder.com.

Barbecue Chicken Flatbread Pizza

Recipe created by Mitzi Dulan, RD

  • non-stick baking spray
  • 2 Flatout Flatbreads
  • 1/2 cup barbecue sauce
  • 1/3 cup cheddar cheese, shredded
  • 1/3 cup mozzarella cheese, shredded
  • 6 ounces grilled chicken breast, torn into pieces
  • 1 tablespoon red onion, diced
  • 1 tablespoon cilantro, chopped
  1. Heat oven to 400°F.
  2. Spray large baking sheet with non-stick baking spray. Place flatbreads on baking sheet. On each flatbread, evenly spread 2 tablespoons barbecue sauce.
  3. Sprinkle both cheeses over flatbreads. Mix remaining barbecue sauce with grilled chicken and place on pizzas. Top with diced onion. Bake 5 minutes. Sprinkle cilantro on top and serve.

Thin Crust Pepperoni Pizza

  • 1 Flatout Flatbread Artisan Thin Pizza Crust
  • 1/4 cup chunky red sauce
  • 3 slices provolone cheese
  • 1/4 cup mozzarella, shredded
  • 30 pepperoni mini slices
  1. Heat oven or grill to 375°F.
  2. Place flatbread on cookie sheet. Bake 2 minutes. Remove from oven. Spread sauce on flatbread. Lay provolone on top of sauce. Top with mozzarella and pepperoni. Return to oven and bake 4 more minutes, or until cheese melts.
  3. Grilling method: Heat grill to 375°F. Pre-bake flatbread on grill for 2 minutes. Remove from grill. Spread sauce on flatbread. Lay provolone on top of sauce. Top with mozzarella and pepperoni. Return flatbread to grill. Close lid. Grill for 4 minutes, or until cheese melts.

Arugula Mushroom Flatbread Pizza

  • 1 Flatout Flatbread
  • 1/2 cup mushrooms, cooked
  • 1/2 cup arugula
  • 6 grape tomatoes
  • 1 tablespoon Parmesan cheese, grated
  • 1 1/2 teaspoons fat-free balsamic vinegar
  1. Heat grill or oven to 375°F.
  2. Pre-bake flatbread for 2 minutes. Remove.
  3. Warm mushrooms in microwave or pan. Top flatbread with arugula, tomatoes and mushrooms. Sprinkle with cheese and drizzle with balsamic vinegar. Cut into slices.

Thin Crust Egg, Sausage and Pepper Breakfast Pizza

  • 1 Flatout Flatbread Artisan Thin Pizza Crust
  • 1/2 cup cheddar cheese
  • 2 eggs, lightly scrambled
  • 3 ounces sausage, cooked and crumbled
  • 2 ounces yellow peppers, diced
  • 2 ounces red peppers, diced
  1. Heat oven to 375 F.
  2. Place flatbread on cookie sheet. Bake for 2 minutes. Remove from oven. Top flatbread with cheese, scrambled egg, sausage and peppers. Return to oven and bake 4 more minutes, or until cheese melts.
  3. Grilling method: Heat grill to 375 F. Pre-bake flatbread on grill for 1-2 minutes. Remove from grill. Top flatbread with cheese, scrambled egg, sausage and peppers. Return to grill. Close lid. Grill 4 more minutes, or until cheese melts.

Source: Flatout Flatbread

Meal Ideas 11 February 2019

Pair Pecans with Seasonal Produce for Nutritious Dishes

(Family Features) With summer comes the opening of farmers markets bursting with fresh produce ripe for the taking. Pair your fresh-picked bounty with wholesome pecans for power-packed seasonal recipes from salads and snacks to side dishes and main courses.

American Pecans are The Original Supernut; a naturally sweet superfood that’s nutritious, versatile and local as it’s the only major tree nut native to America. Pecans are also among the highest in “good” monounsaturated fats and contain plant protein, fiber, flavonoids and essential minerals, including copper, manganese and zinc, so you can feel good when adding them to your next meal or snack.

After a morning at the farmers market, cook up a nourishing spread for breakfast or lunch. For a quick, mess-free brunch, try Sheet Pan Eggs with Pecan Breakfast “Sausage.” Substitute flavored ground pecans for your sausage and add fresh greens for a quick, good-for-you option with plant-based protein.

For a simple yet sweet take on dessert, try Mini Pecan Lemon Berry Tarts with a three-ingredient, pecan-based crumb as the base, topped with a light filling and fresh berries. 

To find additional seasonal recipes, nutrition information and cooking tips, and to learn more about America’s native nut, visit AmericanPecan.com.

Mini Pecan Lemon Berry Tarts

Mini Pecan Crusts:

  • 2          cups pecan pieces or halves
  • 1/4       cup butter, melted
  • 2          tablespoons sugar
  • 24        Mini Pecan Crusts
  • 1/2       cup lemon curd
  • 1/2       cup blueberries or raspberries
  • powdered sugar, for dusting (optional)
  1. To make Mini Pecan Crusts: Heat oven to 350° F. Line mini muffin tin with paper liners.
  2. In food processor, blend pecans, butter and sugar until mixture forms coarse dough.
  3. Scoop about 2 teaspoons pecan mixture into each muffin tin. Use back of wooden spoon or fingers to press mixture evenly along bottom and up sides of each muffin cup.
  4. Bake 12 minutes, or until crusts are golden brown. Allow crusts to cool completely before removing from pan.
  5. Spoon 1 teaspoon lemon curd into each Mini Pecan Crust. Top each with one raspberry or three small blueberries. Dust with powdered sugar, if desired.

Sheet Pan Eggs with Pecan Breakfast “Sausage”

Pecan Breakfast Sausage:

  • 1          teaspoon extra-virgin olive oil
  • 1/2       medium onion, diced (about 1/2 cup)
  • 1          tablespoon coconut aminos
  • 1          teaspoon sage
  • 1          teaspoon thyme
  • 1/4       teaspoon nutmeg
  • 1/4       teaspoon garlic powder
  • 1/4       teaspoon black pepper
  • 1/8       teaspoon cayenne pepper
  • 1          cup raw pecan halves

Sheet Pan Eggs:

  • 12        eggs, beaten
  • 3/4       cup fat-free or low-fat milk
  • 1 1/4    teaspoons salt
  • 1/2       teaspoon pepper
  • 1          cup fresh spinach, chopped
  • nonstick cooking spray
  1. Heat oven to 325° F.
  2. To make Pecan Breakfast “Sausage”: In pan over medium heat, add olive oil, onion, coconut aminos, sage, thyme, nutmeg, garlic powder, black pepper and cayenne pepper. Cook about 4 minutes until onion is translucent.
  3. In food processor, pulse onion mixture and pecans until consistency of ground beef is reached, about 8-10 pulses.
  4. To make Sheet Pan Eggs: In large bowl, whisk eggs, milk, salt and pepper until combined.
  5. Add pecan “sausage” and spinach to eggs and stir. Lightly spray nonstick 12-by-17-inch sheet pan with cooking spray. Pour egg mixture onto prepared pan. Bake 18-20 minutes, or until eggs are fully cooked.

Source: American Pecan Council

Grilling-Tailgating 17 January 2019

Switch Up Your Game Day Menu

(Family Features) Burgers and dogs may be typical game day grub, but a lineup that never changes can get tiresome a few weeks into the season. Infuse new energy and homemade favorites into your game day menu so you can enjoy great games and good eats for a winning combination.

Explore new flavors. Add variety by building your meal around a different main dish, like ribs or pulled pork instead of burgers. Or invite guests to get in on the action and offer a DIY pizza or taco bar with a wide range of toppings for the ultimate custom plate. Then adapt your side dishes to fit the theme, like adding a barbecue spice seasoning to your party mix, for example, or offering a chipotle-style dip for veggies and chips.

Add an unexpected twist. If you prefer a more traditional menu, there’s no reason to abandon all your favorite game day fare. Instead, reimagine a popular dish with a special or unexpected ingredient. For example, this recipe features a homemade pizza topped with creamy ranch dressing. An option like Litehouse Homestyle Ranch has no artificial colors, flavors or preservatives, no high fructose corn syrup and is gluten free. The dressing is a versatile addition to your game day spread since you can use it to top off everything from pizza and fries to tacos, burgers and more. For easy serving, look for the 20-ounce squeeze bottle, or opt for a glass jar or dip tub, whichever your recipe requires.

Don’t forget dessert. A good game requires lots of savory, hearty foods, but by the fourth quarter, you’re likely to start craving sweet victory and a sweet treat to go along with the win. Easy individual desserts are a great bet, that way you can grab a quick bite and get back to the screen before you miss any action. Think along the lines of finger foods like marshmallow cereal bars, brownies and cookies to offer a little something for everyone.

Find more ideas for your game day gathering at LitehouseFoods.com.
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Homemade Pizza Recipe

Total time: 45 minutes
Serves: 4

  • 1          ball pizza dough (store-bought or homemade)
  • 1          jar pizza sauce
  • pepperoni (optional)
  • sausage (optional)
  • ham or Canadian bacon (optional)
  • black olives (optional)
  • mushrooms (optional)
  • peppers (optional)
  • 1          package (8 ounces) fresh mozzarella, shredded
  • 1          squeeze bottle (20 ounces) Litehouse Homestyle Ranch dressing
  1. Heat oven to 425° F.
  2. Prepare dough by pressing it onto a pizza pan or pizza stone. Spread pizza sauce over crust and top with pepperoni, sausage, ham or Canadian bacon, black olives, mushrooms and peppers, if desired. Sprinkle cheese evenly over top of pizza. Bake 20-30 minutes.
  3. Top with ranch dressing before serving.

Note: Toppings can be substituted as desired.

Source: Litehouse Foods

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